Conventional Cow Research Articles

Comparison of a machine learning model with a conventional rule-based selective dry cow therapy algorithm for detection of intramammary infections

We trained machine learning models to identify intramammary infections (IMI) in late lactation cows at dry-off to guide antibiotic treatment, and compared their performance to a rule-based algorithm that is currently used on dairy farms in the US. We conducted an observational test-characteristics study using a data set of 3,645 cows approaching dry-off from 68 US dairy herds. The outcome variables of interest were cow-level IMI caused by all pathogens, major pathogens, and Streptococcus and Strep-like organisms (SSLO), which were determined using aerobic culture of aseptic quarter-milk samples and identification of isolates using MALDI-TOF. Individual cow records were extracted from the farm software to create 53 feature variables at the cow and 39 at the herd-level which were derived from cow-level descriptive data, records of clinical mastitis events, results from routine testing of milk for volume and concentrations of somatic cell count (SCC), fat, and protein. ML algorithms evaluated were logistic regression, decision tree, random forest, light gradient-boosting machine, naïve bayes, and neural networks. For comparison, cows were also classified according to a conventional rule-based algorithm that considered a cow as high risk for IMI if she had at one or more high SCC (>200,000 cells/ml) tests or ≥2 cases of clinical mastitis during the lactation of enrollment. Area under the curve (AUC) and Youden's index were used to compare models, in addition to binary classification metrics, including sensitivity, specificity, and predictive values. ML models had slightly higher AUC and Youden's index values than the rule-based algorithm for all IMI outcomes of interest. However, these improvements in prediction accuracy were substantially less than what we had considered necessary for the technology to be a worthwhile alternative to the rule-based algorithm. Therefore, evidence is lacking to support the wholesale use of ML-guided selective dry cow therapy at the moment. We recommend that producers wanting to implement algorithm-guided SDCT use a rule-based method.

Dynamic sensory evaluation of selected sensory attributes and food‐related emotions during consumption of plant‐based milk alternatives applying temporal dominance of sensations and temporal dominance of emotions methods

AbstractDespite milk's rich nutrient profile, a growing number of consumers are opting for plant‐based beverages due to health, ethical, and ecological concerns. However, knowledge about the temporal aspects of sensory attributes and consumption‐evoked emotions in these milk alternatives remains limited. Therefore, this study aimed to investigate the temporal characteristics of oat, almond, and soy drinks in comparison to conventional cow's milk from three Austrian brands. Employing temporal dominance of sensations (TDS) and temporal dominance of emotions (TDE) methods, 43 consumers assessed the dominance of selected sensory attributes and product evoked emotions over an evaluation period of 60 s for each test sample. The results reveal distinct patterns in sensory profiles and emotions associated with plant drinks, contributing to a better understanding of dynamic sensory perception in the evolving landscape of milk alternatives.Practical applicationsThe presented study offers valuable insights into the temporal sensory characteristics and emotional sensations associated with oat, almond, and soy drinks compared to traditional cow's milk. Utilizing the temporal dominance of sensations and temporal dominance of emotions methods, we identified distinct sensory patterns in milk alternatives and dominant product‐specific attributes and emotions. This research underscores the intricate interplay between sensory characteristics and consumption‐evoked emotions, which ultimately influence product acceptability. As the global shift towards plant‐based beverages gains momentum, future studies should delve into understanding evolving consumer preferences and exploring innovative formulations to enhance the sensory appeal of milk alternatives.

Evaluation of sensor-based health monitoring in dairy cows: Exploiting rumination times for health alerts around parturition

The use of sensor-based measures of rumination time as a parameter for early disease detection has received significant attention in scientific research. This study aimed to assess the accuracy of health alerts triggered by a sensor-based accelerometer system within 2 different management strategies on a commercial dairy farm. Multiparous Holstein cows were enrolled during the dry-off period and randomly allocated to conventional (CON) or sensor-based (SEN) management groups at calving. All cows were monitored for disorders for a minimum of 10 DIM following standardized operating procedures (SOPs). The CON group (n = 199) followed an established monitoring protocol on the farm. The health alerts of this group were not available during the study but were later included in the analysis. The SEN group (n = 197) was only investigated when the sensor system triggered a health alert, and a more intensive monitoring approach according to the SOPs was implemented. To analyze the efficiency of the health alerts in detecting disorders, the sensitivity (SE) and specificity (SP) of health alerts were determined for the CON group. In addition, all cows were divided into 3 subgroups based on the status of the health alerts and their health status, to retrospectively compare the course of rumination time. Most health alerts (87%, n = 217) occurred on DIM 1. For the confirmation of diagnoses, health alerts showed SE and SP levels of 71% and 47% for CON cows. In SEN cows, a SE of 71% and 75% and SP of 48% and 43% were found for the detection of ketosis and hypocalcemia, respectively. The rumination time of the subgroups was affected by DIM and the interaction between DIM and the status of health alert and health condition.

Comparative study of the bacterial community of organic and conventional cow's milk

Agricultural practises such as conventional and organic farming can potentially affect the microbial communities in milk. In the present study, the bacterial diversity of milk was investigated using high-throughput sequencing on ten organic and ten conventional farms in the Azores, a region where milk production is largely based on year-round grazing systems. The microbiota of milk from both production systems was dominated by Bacillota, Pseudomonadota, Actinomycetota and Bacteroidota. The organic milk showed greater heterogeneity between farms, as reflected in the dispersion of diversity indices and the large variation in the relative abundances of the dominant genera. In contrast, conventionally produced milk showed a high degree of similarity within each season. In the conventional production system, the season also had a strong influence on the bacterial community, but this effect was not observed in the organic milk. The LEfSe analysis identified the genus Iamia as significantly (p < 0.05) more abundant in organic milk, but depending on the season, several other genera were identified that distinguished organic milk from conventionally produced milk. Of these, Bacillus, Iamia and Nocardioides were associated with the soil microbiota in organic farming.

FLAVORED GOAT CHEESE AS A VALUE ADDED PRODUCT

Flavored goat cheese has huge potential in developing into a successful value added product. Goat cheese is a delicacy and could serve and cater to high value customers in the high end city restaurants, cafeteria and markets specialized for value added products. Goat cheese is healthier and neutraceutically enriched compared to conventional cow cheese. The benefits of goat cheese are high and this should be marketed as specialty products with health and nutritional benefits for the targeted customers. This could be an effective opportunity for small indigenous goat milk and cheese producers to supplement their annual income through on farm production of flavored goat cheese and allied products for their high value targeted customers.

Exploring uterine inflammation in postpartum primiparous precocious and conventional and multiparous Bos indicus beef cows.

This study aimed to compare the postpartum uterine dynamics of primiparous precocious (PP), primiparous conventional (PC) and multiparous conventional (MC) Bos indicus beef cows. For this purpose, PP (n = 8), PC (n = 18) and MC (n = 12) cows were enrolled in this study. These cows were evaluated at 20 and 10 days prepartum and weekly from parturition to 42 days postpartum (DPP). During this period, body weight (BW), subcutaneous fat thickness (SFT) and serum concentrations of glucose, β-hydroxybutyrate, albumin and haptoglobin were measured. Proportion of polymorphonuclear (PMN) cells, and abundance of mRNA transcripts of genes involved in uterine inflammation and uterine health were evaluated. The PP cows had lower (p < .05) BW and SFT than that for PC and MC cows during the study period. The serum concentration of albumin after 35 DPP was lower (p < .05) in PP cows. The PP cows had the highest proportion of PMN on 28 and 35 DPP compared to PC and MC cows. The relative mRNA abundance of IL-1β and IL-8 increased after 21 DPP in PP cows compared to the other groups. The PC had the highest, MC had an intermediate, and PP cows had the lowest relative abundance of IL10 mRNA. Overall, these findings indicated that uterine inflammation was more pronounced in PP cows. Moreover, based on the proportion of PMN and abundance of transcripts associated with inflammation in the uterus, PP cows may require a longer period to recover their uterine health after calving.

Recycling of gas-to-liquid sludge as a potential organic amendment: Effect on soil and cotton properties under hyperarid conditions

Gas-to-liquid (GTL) sludge is a specific wastewater treatment by-product, which is generated during the industrial process of natural gas conversion to transportation fuels. This least studied sludge is pathogen-free and rich in organic carbon and plant nutrients. Therefore, it can be reused for soil enhancement as a sustainable management strategy to mitigate landfill gas emissions. In this field study, we compared the performance of soil treatments with GTL sludge to the more conventional chemical fertilizers and cow manure compost for the cultivation of cotton under hyperarid conditions. After a complete growing season, GTL sludge application resulted in the enhancement of soil properties and plant growth compared to conventional inputs. As such, there was a significant dose-dependent increase of soil organic matter (4.01% and 4.54%), phosphorus (534 and 1090 mg kg−1), and cumulative lint yield (4.68 and 5.67 t ha−1) for GTL sludge application rates of 1.5% and 3%, respectively. The produced fiber quality was adequate for an upland cotton variety (Gossypium hirsutum var. MAY 344) and appeared more dependent on the prevailing climate conditions than soil treatments. On the other hand, the adverse effects generally related to industrial sludge reuse were not significant and did not affect the designed agro-environmental system. Accordingly, plants grown on GTL sludge-amended soils showed lower antioxidant activity despite significant salinity increase. In addition, the concentrations of detected heavy metals in soil were within the standards’ limits, which did not pose environmental issues under the described experimental conditions. Leachate analysis revealed no risks for groundwater contamination with phytotoxic metals, which were mostly retained by the soil matrix. Therefore, recycling GTL sludge as an organic amendment can be a sustainable solution to improve soil quality and lower carbon footprint. To reduce any environmental concerns, an application rate of 1.5% could be provisionally recommended since a two-fold increase in sludge dose did not result in a significant yield improvement.

Sterol, tocopherol, and bioactive fatty acid differences between conventional, high-quality, and organic cow milk

Milk contains several components that are important for human nutrition and health. To date, studies on organic and conventional milk have focused on their gross composition and fatty acid content, but little attention has been paid to the differences between other minor components, such as sterols and vitamins that may have functional actions. The aim of this study was to investigate the nutritional differences among 3 types of milk from a dairy plant: conventional, high-quality, and organic (in compliance with European regulations) milk, focusing on minor components such as sterols of animal and plant origin (phytosterols), tocopherols, and bioactive fatty acids. Cholesterol ranged from 271.37 mg/100 g of fat in conventional milk to 278.76 mg/100 g of fat in organic milk. Lanosterol was the main minor animal sterol in cow milk (ranging from 3.41 to 4.37 mg/100 g of fat), followed by desmosterol. The amount of total plant sterols in the analyzed milk ranged from 4.43 mg/100 g of fat in organic to 4.71 mg/100 g of fat in high-quality milk. Brassicasterol was the main sterol of plant origin which varied from 2.6 mg/100 g of fat in conventional and organic milk, to 2.93 mg/100 g of fat in high-quality milk. The second most present phytosterol was β-sitosterol, which ranged from 0.86 mg/100 g of fat in conventional to 0.97 mg/100 g of fat in high-quality, and organic milk. The results of the study showed no significant differences in gross and sterol composition between the 3 types of milk. However, the only significant difference found was in the fatty acid profile, with a higher n-3 content found in high-quality milk than in conventional and organic milk. These findings suggest that the investigated product categories and labels have minimal effect on the sterol and fatty acid profile of commercial cow milk.

Effectiveness of precision feeding in reducing N excretion in dairy cattle

Two periods enrolling 56 (milk yield 36.2 ± 7.91 kg/d) and 58 (milk yield 32.4 ± 4.99 kg/d) grouped-fed dairy cows were performed to evaluate nutrient adjustment and N emissions of a precision feeding strategy. Pens blocked by parity were randomly assigned to a conventional (CONV) or to a precision feeding scheme (PREC) for a 21-d period. The CONV group was offered a total mixed ration (TMR, 6.82 and 6.65 MJ of NEl/kg of DM, in period 1 and 2, respectively, and 165 g of CP/kg of DM in both periods; whereas PREC cows were fed a partial mixed ration (PMR, 6.65 and 6.40 MJ of NEl/kg of DM, 135 and 137 g of CP/kg of DM, in period 1 and 2, respectively) and a concentrate feed supplemented twice daily in the milking parlour, which contained different quantities of soybean meal, corn meal, and wheat middling’s according to estimated nutritional needs of each cow above those supplied by the consumption of PMR. Individual daily nutritional needs and nutrients consumed from the PMR were calculated using a 10-d rolling average of performance data (milk yield and concentration of its components, and BW daily recorded in both periods). A N balance using urine and fecal spot sampling during the last 3 d of the study was performed in period 1, and stored manure gaseous emissions (ammonia, methane, nitrous oxide, and carbon dioxide) were measured for 2 wk in period 2. After 2 wk of adaptation to the diet, 82 cows homogeneously distributed in 4 DIM categories: early DIM (< 81), mid-early DIM (81−150), mid-late DIM (151−220), late DIM (> 220) were used to assess how energy and protein requirements were adjusted using both feeding system. Dairy cows in both feeding systems were energetically overfed, and CONV cows tended to be more CP overfed in mid-late and late DIM cows than PREC fed cows. Total daily N urine excretion, and milk N urea concentration were greater in CONV than in PREC cows. There were no differences in ammonia and nitrous oxide emissions from the manure storage between PREC and CONV cows; however, methane and carbon dioxide emissions from manure increased by 55% and 15%, respectively in PREC fed cows. Precision feeding system based on preceding average daily milk yield and composition can reduce N excretion without affecting short-term milking performance but increasing C gaseous emissions from manure.

FLAVORED GOAT CHEESE AS A VALUE ADDED PRODUCT

Flavored goat cheese has huge potential in developing into a successful value added product. Goat cheese is a delicacy and could serve and cater to high value customers in the high end city restaurants, cafeteria and markets specialized for value added products. Goat cheese is healthier and neutraceutically enriched compared to conventional cow cheese. The benefits of goat cheese are high and this should be marketed as specialty products with health and nutritional benefits for the targeted customers. This could be an effective opportunity for small indigenous goat milk and cheese producers to supplement their annual income through on farm production of flavored goat cheese and allied products for their high value targeted customers.

Analysis of Antioxidant Activity, Vitamin C, and Lactic Acid of Yogurt Made Form Cow and Goat Milk Used Electric Shock and Conventional Methods

Along with raising public awareness about health and increasing yogurt consumption .Fermented dairy products are considered beneficial foods for the health of human beings. One of them is yogurt which is a healthy drink made from milk with fermentation processing. The research aimed to analysis of antioxidant activity, vitamin C, and Lactic Acid of yogurt made from cow and goat milk. This study is a pure experimental study using a completely randomized design research, using 2 groups of samples, namely the sample with the electric shock processing method and the sample with conventional processing with 3 repetitions. The data obtained will be presented in tabular form and will be checked using the One Way Anova test. If there are differences, the test will continue with the Ducan test. Based on the results of the research analysis of antioxidant activity, vitamin C and lactic acid in goat's milk yogurt and cow's milk with differences in processing, namely the electric shock method and the conventional method had a statistically significant difference, namely with a p-value (0.00) where the value was ≤ α (0.05) which means that there is a significant difference in the average value of antioxidant activity, vitamin C and lactic acid in each sample. In this study it can be concluded that there are significant differences in the four samples. The best value in this study was found in goat milk yogurt with the electric shock method and the lowest value was found in conventional cow's milk yogurt in each analysis carried out, namely the analysis of antioxidant activity, levels of Vitamin C and lactic acid.&#x0D;

Manufacture of Shoe Upper Leathers from Sudanese Camel Hides

Sudan is one of the African countries with higher livestock population. The total livestock population of the country is estimated at 31.78 millions of cattle, 41 millions of sheep, 32.22 millions of goats and 4.92 millions of camels. This huge population of livestock provides many opportunities for the development of the leather sector in the country. The main source of raw material for the Sudan tanning sector comes from sheep, goat and cattle. Camel (Camelus dromedarius) is one of the most important livestock uniquely adapted to hot dry environments. Sudan holds the second largest camel population in the world (about 4.92 million). Camels in Sudan and elsewhere are classified as pack (heavy) and riding (light) types according to their function. Recent studies have been made to classify the camels according to their performance (dairy camels, meat camels, dual purpose camels and racing camels). In the present study, camel hides were used for manufacture of upper crust leathers and compare with conventional cow hides. Histological analysis of the camel hide and cow hide has been carried out at soaking operation. The physical and chemical analysis indicates that the experimental camel leathers are comparable to control cow leathers in terms of all the properties. The bulk properties for the experimental leathers are better than control leathers. Scanning electron microscopic analysis for both control and experimental leather samples show good separation of fiber bundles. The chemical and physical characteristics of the experimental camel leather revealed that the camel hide raw material was suitable for making of shoe upper leather. In Sudan camel was considered as best alternative animal to conventional raw materials such as sheep, goat and cattle due to its higher off take rate.

A Comparative Analysis of Plant-Based Milk Alternatives Part 2: Environmental Impacts

Human food production is the largest cause of global environmental changes. Environmental benefits could be achieved by replacing diets with a high amount of animal-sourced foods with more plant-based foods, due to their smaller environmental impacts. The objective of this study was to assess the environmental impacts of the three most common plant-based milk alternatives (PBMAs)—oat, soy, and almond drink—in comparison with conventional and organic cow milk. Life cycle assessments (LCA) were calculated by the ReCiPe 2016 midpoint method, in addition to the single issue methods “Ecosystem damage potential” and “Water scarcity index”. PBMAs achieved lower impact values in almost all 12 of the calculated impact categories, with oat drink and the organic soy drink being the most environmentally friendly. However, when LCA results were expressed per energy and by the protein content of the beverages, the ranking of the beverages, in terms of their environmental impacts, changed greatly, and the results of PBMAs approached those of milk, particularly with regard to the protein index. The study highlights the importance of considering a broader range of impact categories when comparing the impacts of PBMAs and milk.

Probiotics dairy drink for patients with Galactosemia

Objective: The objective of this study was to develop probiotic dairy products with lactose free and low-galactose contents were produced for patients with galactosemia from four different raw materials including conventional cow’s milk, lactose free cow’s milk and mixtures containing lactose free cow’s milk and three different lactose and galactose free infant formulas. Material and Methods: Probiotic fermented dairy drinks, specifically acidophilus milk and kefir, with lactose free and low galactose content for patients with galactose intolerance were produced by using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. Storage period was set for 30 days. Said types of products were also produced with lactose free milk and conventional milk as raw material in order to use as control groups. With priority, lactose and galactose contents, and some other chemical, physical, microbiological and sensory properties were examined. Results: Chemical, physical, microbiological and sensory properties of these products were found to match the common quality characteristics of a commercial fermented dairy product. Also, such properties of fermented dairy drinks produced from lactose free milk have the same quality characteristics of a fermented dairy product. Conclusion: The galactose contents of fermented dairy beverages produced from lactose free raw materials were reduced to a level suitable for the diets of galactosemic patients.

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Dairy products are important to the human diet and are one of the four essential food groups. Conventional fermented cow milk products possessed a variation of bioactive components that enhance the human body's physiological processes. However, traditional milk products can be replaced by non-dairy plant-based milk which is produced mainly from fruits and seeds such as soy, coconut, almond, rice, peanut, lupin, cashew, and hemp. Fermented plant-based milk is the outcome of intense bacterial activity of the starter cultures, leading to the production of lactic acid and biologically active compounds that adding nutritional and physiological value. In addition, the growth and viability of probiotics in plant-based milk are depended on several factors such as milk composition, fermentation process, type of probiotics, storage time and temperature, acidity, and packages. Therefore, this review focuses on the growth and viability of probiotics in fermented plant-based milk products during fermentation and refrigerated storage.

Genetic parameters and association of national evaluations with breeding values for health traits in US organic Holstein cows

Among other regulations, organic cows in the United States cannot receive antibiotics and preserve their organic status, emphasizing the importance of prevention of illness and benefit of high genetic merit for disease resistance. At the same time, data underlying national genetic evaluations primarily come from conventional cows, drawing concern to the possibility of a genotype by environment interaction whereby the value of a genotype varies depending on the environment, and potentially limits the relevance of these evaluations to organic cows. The objectives of this study were to characterize the genetics of and determine the presence of genotype by environment interaction for health traits in US organic dairy cows. Individual cow health data were obtained from 16 US Department of Agriculture certified organic dairy farms from across the United States that used artificial insemination and maintained detailed records. Data were obtained for the following traits: died, lameness, mastitis, metabolic diseases (displaced abomasum, ketosis, and milk fever), reproductive diseases (abortion, metritis, and retained placenta), transition health events (any health event occurring 21 d before or after parturition), and all health events. Binary phenotypes (1 = diseased, 0 = otherwise) for 38,949 lactations on 19,139 Holstein cows were used. Genotypes from 2,347 cows with 87.5% or greater Holstein breed-based representation were incorporated into single-step multitrait threshold animal models that included stayability (1 = completed lactation, 0 = otherwise). Gibbs sampling was used. Genomic predicted transmitting abilities (gPTA) from national genetic evaluations were obtained for sires for production, fitness, health, and conformation traits. We approximated genetic correlations for sires using these gPTA and our estimated breeding values. We also regressed health phenotypes on cow estimated breeding values and sire gPTA. Heritabilities (± standard error) ranged from 0.03 ± 0.01 (reproductive diseases) to 0.11 ± 0.03 (metabolic diseases). Most genetic correlations among health traits were positive, though the genetic correlation between metabolic disease and mastitis was -0.42 ± 0.17. Approximate genetic correlations between disease resistance for our health trait categories and disease resistance for the nationally-evaluated health traits generally carried the expected sign with the strongest correlation for mastitis (0.72 ± 0.084). Regression coefficients carried the expected sign and were mostly different from zero, indicating that evaluations from primarily conventional herd data predicted health on organic farms. In conclusion, use of national evaluations for health traits should afford genetic improvement for health in US organic herds.

Organic versus Conventional Raw Cow Milk as Material for Processing.

Simple SummaryMilk, alongside meat, is one of the basic animal materials of importance in food processing. Most of the world’s milk production is carried out in an intensive system focused on high productivity at the expense of quality. This system is dominant in highly developed countries, while milk production in developing and poorer countries is still carried out in a traditional manner, using silage. The popularity of certified organic milk has been increasing in European countries since the 1990s. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional, and organic, as material for processing. Research assessing the quality of organic milk and dairy products is much less extensive than for conventionally produced milk (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, particularly in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This stems from the fact that animals in organic farming are kept in the pasture. However, the hygienic quality of the raw milk raises some concerns, and organic milk producers should be supported in this regard, e.g., through consultancy and training. Importantly, milk production in traditional and organic systems is in line with the concept of the European Green Deal.Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

How does public perception of antibiotic use on dairy farms contribute to self-reported purchasing of organic?

The United States regulates the use of antibiotics in agricultural settings to address the global antibiotic resistance problem. Conventional dairy cows treated with antibiotics are kept in the herd and after the withholding period milk is harvested. On organic farms, the US organic standard on antibiotic use requires sick dairy cows to be treated, but treated cows must be removed from the herd and their milk can never again be sold as certified organic. This study investigated the US public's perceptions of the organic dairy farming, antibiotic use on dairy farms, and whether these perceptions affect consumer's self‐reported purchasing behavior for organic. We used a nationally representative phone‐based survey of 1000 US adults and characterized participants’ self‐reported (i) knowledge of the legality of antibiotic use on dairy farms (conventional and organic) and (ii) frequency of purchasing organic instead of conventional dairy products, as well as several demographic and other variables. The results indicated that participants’ knowledge about antibiotic use practices in dairy farming have no effect on their self‐reported purchasing behavior for organic or conventional dairy products. However, respondents who were familiar with the regulations of antibiotic use on dairy farms were more likely to oppose the US organic standard on antibiotic use in dairy farming and thought that past antibiotic use should not permanently remove a cow's organic status. These findings contribute to understanding of public perceptions that shape the US dairy organic market.Practical ApplicationIncome, employment, health and political values, but not consumers’ knowledge about antibiotic use in dairy farming, affect self‐reported purchasing behavior for organic dairy products. However, consumers who are familiar with the regulations of antibiotic use on US dairy farms disagree with the US organic standard on antibiotic use mandating loss of organic status for any cattle treated with antibiotics. These findings may be useful to organic markets.

Use of unconventional agro-industrial by-products for supplementation of grazing dairy cattle in the Peruvian Amazon region.

The effect of supplementation of grazing cattle with unconventional agro-industrial by-products on milk production and economic performance was evaluated in the Amazon region of Peru. Ten lactating cows were used in a simple crossover design with two periods of 21 days (11 days of adaptation and 10 days of measurements), and two treatments: conventional supplementation (rice polishing) and a mixture of unconventional agro-industrial by-products-MUABP (rice polishing, rice middling, cocoa hull, and coconut meal). Cattle supplemented with MUABP produced more milk than those fed the conventional supplement (10.2 vs. 8.8 kg/cow/day, p <0.001). No differences were found between the two treatments in protein, fat, or lactose content of milk (3.9%, 3.17%, 4.54% on average respectively; p ≥0.05). Daily weight gain with the MUABP treatment was 0.09 kg/day, while with conventional supplementation cow lost -0.04 kg/day (p =0.01). Body condition did not differ between treatments (p ≥0.05). Income due to supplementation with unconventional agro-industrial by-product was US $0.2 in comparison with only rice polishing. Cattle supplemented with MUABP improved milk production and their economic profitability.

Temperature and Time Model for Optimum Nutritional Contents in Soymilk Processing

Soybean is gaining wider acceptability as a cheap source of protein for human consumption and is therefore fast becoming a strong competitor with conventional (cow) milk. The challenge of undetermined standard cooking temperature and time was addressed using a statistical design software for Design of Experiment, analysis of results, derivation of mathematical models and optimization analysis. The optimization model maximized protein, carbohydrate, fat, and fibre while minimizing moisture and ash at the optimum cooking temperature of 118 oC and cooking time period of 30 minutes. The model was used to determine the optimum nutritional contents for six nutrients namely moisture (88.490%), ash (0.582%), fat (0.928%), fibre (1.459%), protein (3.698%), and carbohydrate (4.843%). The model was further tested by carrying out the experiment at the determined optimum cooking conditions. The result gave a very close match for most of the nutrients.